Composition / ingredients
Step-by-step cooking
Step 1:
How to make a salad with chicken liver and pickles and carrots? Prepare the specified ingredients. Chicken liver choose fresh, not previously frozen. Carrots in Korean can be taken from the store, or you can cook at home yourself. Pickles choose strong, crispy, with a pleasant taste. Champignons will be fried, so you can take frozen ones. I take parsley from the greens, but you can add lettuce leaves, arugula.
Step 2:
For the salad, the chicken liver needs to be fried. To do this, take the liver, cut off its veins and films. Without cutting into smaller pieces, fry it in a frying pan with oil over medium heat until tender. Do not fry the liver for too long, so that it does not become stiff. Put the finished chicken liver on napkins and let it cool.
Step 3:
Wash the champignons under running cold water and cut into plates. Peel the onion from the husk and cut into half rings. Fry the chopped mushrooms and onions in a frying pan over medium heat until tender. You can add a little salt at the end of frying.
Step 4:
Take a deep bowl or salad bowl. Cut the cooled chicken liver into cubes and put it in a salad bowl.
Step 5:
Remove the pickles from the brine, cut them into cubes and add them to the chopped liver in a bowl.
Step 6:
Put the carrots out of the brine in Korean, if desired, you can cut them into shorter strips. Add the carrots to the salad bowl.
Step 7:
Add the fried cooled mushrooms with onions to the salad.
Step 8:
Rinse fresh parsley under running cold water and shake off excess moisture. Chop the parsley and add it to the salad. Wash the cherry tomatoes, dry them and cut them into two parts. Add tomatoes to the salad.
Step 9:
Mix olive oil and apple cider vinegar for dressing. Add salt to the salad to taste, season it and mix.
Step 10:
Salad can be served to the table immediately after its preparation. The salad turns out to be fragrant and very satisfying, it may well become a full-fledged dinner.
Pickled cucumbers can be used instead of pickled cucumbers.
For salad dressing, I use a mixture of olive oil and apple cider vinegar, but this salad can be seasoned to your liking, even with mayonnaise, if you want it so much.
As a dressing, you can simply use olive oil, or you can add mustard, pickle from pickled cucumbers or Korean carrots, soy sauce, balsamic vinegar to it.
Choose juicy tomatoes, but dense. Soft fruits do not keep their shape well, in the process of slicing and cooking they will spread into a shapeless mass and spoil the appearance of the dish.
The salad will look nice and neat if you cut all the ingredients into pieces of the same size and shape (for example, cubes).
Buy fresh medium-sized mushrooms, snow-white color without spots, damage, rot smell. They should not be slippery to the touch. Thoroughly rinse the mushrooms from the ground under a stream of warm or cold water. Cut out the damaged places, if there are any. Miniature mushrooms up to 2 cm in size do not need to be cleaned at all, it is enough to rinse them well. Larger champignons are recommended to be cleaned from films.
Caloric content of the products possible in the composition of the dish
- Champignons - 24 kcal/100g
- Parsley greens - 45 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Pickles - 11 kcal/100g
- Olive oil - 913 kcal/100g
- Apple cider vinegar - 14 kcal/100g
- Cherry tomatoes - 15 kcal/100g
- Chicken liver - 140 kcal/100g
- Korean carrots - 134 kcal/100g
